Remove the 12oz ribeye from refrigeration 30–45 minutes before grilling and leave it loosely covered at room temperature. Pat the steak very dry with paper towels to remove surface moisture.

Season

Lightly coat both sides of the steak with the neutral oil (about 1 tablespoon). Evenly sprinkle kosher salt (about 1 tablespoon) over both sides and the edges, followed by freshly ground black pepper (about 1 teaspoon) and garlic powder (1 teaspoon). Press seasonings gently so they adhere.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using a cast-iron pan, heat to medium-high until very hot. Oil the grill grates lightly to prevent sticking.

Sear and cook

Place the ribeye on the hottest part of the grill. Sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side 3–4 minutes. After initial sear, move steak to indirect heat (or reduce burner to medium) and continue grilling until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 12oz ribeye, expect total cook time of 8–14 minutes depending on thickness and grill heat. Use an instant-read thermometer inserted into the thickest part.

Finish with butter (optional)

In the last 1–2 minutes of cooking, place 1 tablespoon unsalted butter on top of the steak and optionally add the crushed garlic clove and thyme sprigs to the butter so flavors melt into the meat. If using a pan, tilt the pan and spoon melted butter over the steak (basting) for 30–60 seconds.

Rest

Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest for 5–8 minutes. Resting allows juices to redistribute so the steak stays juicy when sliced.

Slice and serve

Optionally slice the ribeye across the grain into 1/4–1/2 inch slices, or serve whole. Finish with a light sprinkle of flaky sea salt or additional cracked black pepper to taste. Serve alongside the salad bar selection.

Salad Bar

Assemble greens

Divide mixed salad greens evenly across serving plates or bowls (about 2 cups per person if serving 2).

Add vegetables and toppings

Scatter halved grape tomatoes (about 1/2 cup per plate), sliced cucumber (1/2 cup per plate), thin red onion slices, shredded carrots, croutons, and grated Parmesan evenly over the greens.

Dress and finish

Offer dressing on the side or lightly toss the salad with about 1–2 tablespoons of dressing per serving immediately before serving to prevent wilting. Keep extra dressing available for guests 'to taste.'